Rhubarb raspberry sorbet with pistachio crumble

Name: rhubarb raspberry sorbet with pistachio crumble
Total time: 30 min
Yield: 4
Ingredients: 300 gram rhubarb; 150 gram sugar; 50 gram pistachios; 50 gram hazelnut; 1 tablespoon honey; 100 gram raspberry; 1 protein

Ingredients

300 gram rhubarb
150 gram sugar
50 gram pistachios
50 gram hazelnut

1 tablespoon honey
100 gram raspberry
1 protein

Directions

Puree the raspberries with the cooled rhubarb purée in a food processor.
Beat the egg white to a light, white foam (no peaks) and stir in the rest of the sugar. Stir the whipped egg white through the rhubarb mixture and put in the freezer for about 2 hours in a closed container.
Spread the ice over bowls and sprinkle with the pistachio crumble, some raspberries and, if necessary, leaves of basil.